"Doko Ni Mo Yukanaide" - Madoka Magica: Rebellion

Yesterday, I rewatched Puella Magi Madoka Magica: Rebellion. Actually, I watched it twice: first by myself, and then a half hour later with my dad. There are so many hidden details in that movie, and I know I still haven't found them all. I felt inspired to make an illustration based off the movie, or perhaps the series in general.

For those who don't know, Puella Magi Madoka Magica is a one-season anime series that twists the "magical girl" trope into a dark and complex tragedy. (Rebellion is the movie-length sequel.)

The symbolism and the "making of" are under the cut.

Goals: Making a Modern-Day Illuminated Manuscript

I have a goal for ten years from now: I want to have started in on making an illuminated manuscript.

Something I admire about illuminated manuscripts is that many of them are so beautiful that even people who can't read them still feel a desire to preserve them, just to look at the pictures and decorations.

The vast majority of illuminated manuscripts were made in the Middle Ages in Europe, but there have been a few modern-day ones. The largest one (both in scale and in the size of the book) is the Saint John's Bible, which was made between 1999 and 2011. It incorporates all sorts of art styles, and is about 2 feet by 3 feet tall, split into seven volumes.

I don't know that I'll be doing something quite that big, but it's inspiring to know that there are a few people making books like this in the 21st century.

I want to transcribe a work that

1. I consider precious enough that it deserves to exist several centuries from now,
2. is obscure enough that there's a decent possibility that it won't unless it is actively preserved, and
3. is interesting enough to me personally that I'd be willing to dedicate months or years to writing it out and illustrating it.

I'm keeping my mind open to what sort of work I want to transcribe. Some ideas so far:

• an autobiography
• a family history
• a very good fanfiction, or collection of fan works
• literature in certain endangered languages

There are so many possibilities, though.

In the meantime, I'm keeping an eye out for worthy works and am continuing to practice my calligraphy and illumination skills.

If you could have a piece of literature made into a hand-written and -illustrated book, what would you choose?

Serpents Circling A Feather: The Missing Worlds

I've been rereading a wonderful fanfiction of Tsubasa Reservoir Chronicle, called The Missing Worlds. In one scene, a group of underwater serpents guard a magical glowing feather. I felt inspired to try to draw it.

I went based on this description: "They were serpents, or something like it; as they got closer Syaoran could make out undulating, smooth bodies with hides that reflected the light like an oil slick. Their mouths were full of needle-sharp teeth and their eyes glowed a smoky red, smoldering coals of rage and hate that strained against the water."
(The Missing Worlds, Chapter 4: Water World III)

The Last Jedi/ Ishkwaaj Aawi Jedi

 I saw Star Wars: The Last Jedi the other day. It was amazing. Among other things, it had several valuable life lessons, some of which are echoed throughout the series, some of which are new to it. I don't want to spoil the plot, so I'll leave it at that. Go watch it. It's amazing.

Ojibwe (Anishinaabemowin):
Gii-inganawaabandaan Nangoog Miigaadwin: Ishkwaaj Aawi Jedi bangii dasogon. Maamakaaj aawan. Ganawaabandank. Geget maamakaaj aawan.

Sour Syrian Lentils, a.k.a. Lemony Lentils

This recipe is originally from Syria, and I first found it on Global Table Adventure, a wonderful website dedicated to cooking recipes from every country in the world. With very few alterations, here is my version of the recipe.

Ingredients

• 2 cups lentils
• water, as needed (a few cups)
• 1/3 cup olive oil (plus extra for serving, if you want)
• 1 small head of garlic (about 1 Tablespoon, when minced or mashed)
• about 1 bunch of Swiss chard (about 3 cups, when sliced thinly) (you can use other cooking greens, but adjust the cooking time as needed)
• 1 bunch of cilantro/fresh coriander leaves (optional)
• juice of one lemon (less if you want) (you can use any kind of lemon, even Meyer lemons)
• 3-4 Tablespoons of pomegranate syrup, OR a splash of maple syrup
•  salt

Instructions

1. Rinse the lentils in about 3 changes of water, or rinse under running water until the water runs clear.

2. Put lentils in a small saucepan (or other pan), cover with an inch or two of water, and cook until just tender, 20-40 minutes. (It's okay if you accidentally cook them until they're mushy; the recipe will still be delicious!)

3. While the lentils are cooking, mash and/or mince the garlic. I like to slightly mash it like this: I put the knife sideways so a flat side is on the garlic cloves, then I lightly pound the flat side of the knife with my palm, until the garlic is slightly mashed. Then, I mince the garlic.

4. Rinse the Swiss chard, remove the stems, and slice the leaves thinly. If you're using cilantro (fresh coriander leaves), remove the stems and slice the leaves thinly.

5. Heat the olive oil in a large frying pan, skillet, or wok. When the oil is a little hot, add the garlic. Let it cook until the garlic is fragrant.

6. Add the Swiss chard leaves (and cilantro/fresh coriander leaves, if using) and saute for 2 minutes.

7. Add the lentils, lemon juice, and pomegranate syrup (or maple syrup), and cook until the lentils are somewhat mushy, about 10 minutes. This lets the flavors blend nicely. (If the dish gets too dry, add a little more water.)

8. Add lots of salt. This will "brighten" the flavors. Don't be afraid of using the salt. If the dish tastes bland, add more salt and/or lemon juice.

9. Serve with bread, pita bread, flatbread, rice, quinoa, or whatever you want. You can drizzle more olive oil on top, if you want.

Notes

At our house, my dad and I like our lentils much lemonier than my mom does, so I add a little less than half a Meyer lemon's worth of juice to the dish (tasting each time I add it). Then, I serve the rest of the lemon in a dish on the table so that everyone can can add as much as they like.


Please feel free to experiment with this recipe based on what you have around the house.